asian,

Gluten Free Chicken Samosas

October 25, 2018 S Malik 3 Comments

Allergy friendly, gluten free rice paper samosas

Yummy as declared by my son, who is the most pickiest of eaters. This recipe uses rice paper as the replacement of the pastry that is used in the traditional samosa recipe. Rice paper is usually available in the international section of the grocery aisle and is usually stiff but soaking it in water makes it soft and then you can shape it any way you like. Shallow frying will give it the crispiness and while frying make sure that you keep each of the samosas separate from other as the rice paper sticks to each other and then all the covering tears apart and the filling comes out.

Don't expect them to be a perfect triangle as they are gluten free. Also because once the rice paper softens you have to handle it carefully or it sticks together. The more slowly and carefully you do the first few the more perfect shape you will get.

  • 1 hour.
  • Serves 6
  • Easy

Ingredients

Adjust Servings:
6 Rice Paper Sheets
1 Cup Boiled and shredded Chicken (with salt, pepper and any other spice)
1 Onion, chopped
1 Bowl Water, to soak
Oil, for frying

Steps

1
Done
5 min

Mix the chopped onions with the shredded chicken and adjust seasoning.
2
Done
5 min
  • Chinese rice paper
  • rice paper samosa

Take a rice paper sheet and soak it in water just until it softens. Then carefully cut in half with a help of a knife.
3
Done
5 min
chicken filling

Now add filling in each half, about a tablespoon.
4
Done
10 min
  • making samosa
  • Pakistani Samosa
  • Tea time snack samosas
  • triangle samosas

Now take one side and fold it over the filling. Then do the same with the other side, you should end up with a triangle shape. Now press all sides to close off gaps.

4
Done
10 min
  • samosa snack
  • fried samosas

After you have used all the sheets, shallow fry and enjoy with your favorite dip!

Cook Notes

  • Once the rice paper softens it tends to stick together be careful when handling.
  • Resist the urge to keep turning the samosas or they will break, let one side brown first, do it on medium heat.
  • When frying leave some space between each samosa so they don't stick to each other otherwise they tear apart and all the filling comes out

3 Comments:

appetizer,

Chicken Lettuce Wraps

October 13, 2018 S Malik 2 Comments


This is an easy to make, light meal. The filling is flavored with soy sauce and honey. I use Romaine lettuce in this recipe. The vegetables I used are onions, green pepper and other colored peppers, corn, carrots and green onions but any vegetables can be used.

  • 30 mins.
  • Serves 4
  • Easy

Ingredients

Adjust Servings:
Filling
2 tablespoon olive oil
1 onion
1 cup chicken, boiled and shredded
1 carrot
1 cup corn
1/2 bell peppers(mixed), each
1/2 teaspoon ginger
2 cloves garlic
1 green onion
Seasonings
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon black pepper
salt, to taste
1 teaspoon chili powder
1 teaspoon sesame oil
For Serving
1 head romaine lettuce, leaves separated and rinsed
1 thinly sliced green onions
Chopped cilantro
Check out FREE allergy friendly resources over at Friendly Pantry

Steps

1
Done
20 min

Boil and shred chicken, with salt, set aside.
2
Done
5 min

Cut all the vegetables. Add 2 tablespoon olive oil to a pan, on medium heat. Add garlic to the pan and fry for a minute. Now add all the vegetables to the pan and stir-fry for 5 mins
3
Done
10 min

Add all the seasonings and cook further for 5 mins. Now add chicken and mix, take off the heat and add green oinions.
4
Done
5 min

Spread the filling on top of a Romaine leaf, add cilantro and green onions on top and enjoy!

2 Comments:

chicken,

Chicken Corn Soup

October 01, 2018 S Malik 1 Comments

Chicken Corn Soup in a bowl

As the weather turns chilly, I tend to make a lot of soup. One of the soups that I make regularly is Chicken Corn Soup. This egg free and allergy friendly version of the Chicken Corn Soup, is easy to make and perfect for cold weather.

This recipe does use corn but you can leave them out, if you do not like them or cannot have them because of health conditions. I use frozen corn kernals but you can use fresh ones if you like.

The recipe also uses corn starch to thicken the soup. I recommend using gluten free flour to thicken the soup, if corn flour is not something you can use.

  • 40 mins.
  • Serves 4
  • Easy

Ingredients

Adjust Servings:
8 cups water
1 tbsp salt
1 tbsp black pepper
1/2 lb chicken
1 cup corn kernals
1 tsp red chili powder (optional)
1/2 cup corn flour (mixed with cold water)
1 teaspoon soy sauce, green onions, hot sauce (for garnish)

Nutritional information

14g
Protein
22g
Carbs
2g
Fat
3g
Sugars
0g
Sat Fat
152k
Calories

Steps

1
Done
20 min
Wash and drain chicken. Add 8 cups of water to a pot, then add chicken and all the seasonings and bring to a boil then let it simmer for 20 mins.
2

Done
5 min
Now take out the chicken, let it cool down then shred. Meanwhile add the corn to the leftover stock water and let it come to a boil. Then add the chicken back to the pot.
3
Done
10 min
Now add the corn flour mixture and keep stirring until all of it is mixed, bring the broth back to boil until it thickens.
4
Done
5 min
Adjust seasoning to taste. Garnish with a splash of soy sauce and spring onions and enjoy!

Cook Notes

  • Leave out corn if you are allergic or for any other reason you cannot have them.
  • Add more water if the soup turns thick.
  • Add more cornflour if its thin and bring it up to your desired consistency.



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1 Comments:

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